The ability to assess the value and character of a wine is essential to a successful Sommelier. In this module, each successful participant will; develop your palate, your ability to discern quality and value and your ability to evaluate wines by: colour, weight, alcohol, taste, flavour, texture, complexity and finish. Learn to recognize poor quality, wine faults and spoilage; learn what causes the taint and explore possible corrective actions. Learn to recognize wines by style and taste profile in order to judge varietal typicity. Finally, become familiar with various strategies for pairing wine and food and get exposure to wine service skills.
Class #1 – Tuesday, September 26 – Sensory Analysis of Wine, Introduction to Wine Service (Alana & Dave)
Class #2 – Tuesday, October 3 – Influence of Viticulture and Viniculture on Wine Analysis 1 (Simon)
Class #3 – Tuesday, October 10 – Influence of Viticulture and Viniculture on Wine Analysis 2 (Simon)
Class #4 – Tuesday, October 17 – Midterms – White Wine Styles 1 (Alana)
Class #5 - Tuesday, October 24 – White Wine Styles 2 (Alana)
Class #6 – Tuesday, October 31Red Wine Styles 1 (Dave)
Class #7 – Tuesday, November 7 Red Wine Styles 2 (Dave)
Class #8 – Tuesday, November 14 Sparkling Wine Styles (Dave)
Class #9 – Tuesday, November 21 – Rosé and Skin Contact Wines / Food and Wine Pairing (Alana)
Class#10 – Tuesday, November 28 Sweet & Fortified Wine Styles (Alana)
Class #11 – Tuesday, December 5 – Final Exams (Alana)
Course Evaluation:
- 30% - Midterm (Written: 20%; Blind tasting: 10%)
- 60% - Final exam (Written: 40%; Blind tasting: 20%)
- 10% - Research project & Presentation (due day of presentation)
